Sweet, savoury dish that is great with rice

King Spare Ribs (排骨王)

This is one of my wife’s favourite dish. Also an all-time favourite dish at the local coffeeshops. The months of cooking has given me enough confident to tackle this sweet and savoury ribs and it turns out, this is relatively easy to make compared to some of the meals I’ve prepared so far.

The key is to get that thin batter around the meat crispy enough for the sauce to stick to.

You’ll get:

7–8 spare ribs, good for 3 adults.

You need:

For marinate

• Spare Ribs. About 7–8 pieces
• 1 tsp of salt
• 1 tbsp of corn starch
• 1 egg
• 1 tsp of sesame oil
• 1 tbsp of Hua Tiao Jiu (shaoxing wine)
• a pinch of ground white pepper

For sauce

• 2 tbsp of tomato sauce
• 1 tbsp of plum sauce
• 2 tsp of Worcestershire Sauce
• 1 tbsp of soy sauce
• 3 tbsp of brown sugar
• 1 tbsp of water

For finishing and garnish

• 3 cloves of garlic, chopped
• spring onions

Your equipments:

• A deep fryer OR a deep frying pan
• A pan with lid
• Cooking oil suitable for high temperature frying
• Some kitchen paper towels to dab dry meat and soaking up excess oil

To make:

1. Dab dry all sides of the spare ribs with kitchen paper towel.
2. Then marinate them for 1 hour in room temperature.
3. Transfer the spare ribs to a dry plate and coat the spare ribs with another thin layer of corn starch.
4. Bring your frying oil to about 170 °C and deep-fry your spare ribs till golden brown. Fry 2–3 pieces at a time to better control the oil temperature.
5. Drain excess oil from the spare ribs on a rack.
6. Heat up a tbsp of oil in your pan and fry the chopped garlic until aromatic.
7. Pour sauce into the pan and turn down the heat to low, let the sauce cook for a minute.
8. Place the fried spare ribs into the pan and put the lid on for about a minute to let the spare ribs batter soak up the sauce.
9. Lid off, flip the spare ribs over and lid back on.
10. Lid off again and coat other sides of the spare ribs with the sauce.
11. Plate it and garnish with chopped spring onions.

Tips:

I can’t emphasise how important step 1 is to give you that crisy batter that makes or break the dish. So remember to do it! (note to self too)

Deep fried dishes are generally best when served warm as the batter turn soggy when cold. So I turn on the oven for 1 minute and off. Then keep it closed and use it as my “food warming capsule” while I get other dishes ready. Also good in keeping my dishes from plain sight and away from little nibbles from the “rats”.

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My name is Rayner. Cooking and baking are my hobbies and my way to get my mind off work. Come follow my food journey and see what I’m cooking up for the family.

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